Практика Shadowing: (Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening - Изучайте разговорный английский по видео

Выберите режим практики

Каждый режим открывает полноэкранную комнату практики.

64 предложений
Если предложения слишком короткие или длинные, нажмите Edit, чтобы их изменить.
1
Section 2.
2
You'll hear a talk between a host and a professor called Alison Downing about cocoa beans.
3
First, you have some time to look at questions 11 to 16.
4
Now listen carefully and answer questions 11 to 16.
5
Hello and welcome to today's talk.
6
Here with me is the famous botanist, Professor Alison Downing. So, Alison.
7
Tell us something about cocoa beans.
8
Cocoa beans, also called cacao beans, are the primary constituent in making chocolate.
9
Grown in tropical areas in South and Central America, West Africa and Asia, the cocoa tree is often raised on small family -owned farms.
10
When the harvested pots are open to expose the beans, the pulp and cocoa seeds are removed and the rind is discarded.
11
The pulp and seeds are then piled in heaps, placed in bins or laid out on grates for several days.
12
During this time, the seeds and pulp undergo a process called sweating, where the thick pulp liquefies as it ferments.
13
The fermented pulp trickles away, leaving cocoa seeds behind to be collected.
14
This is when the beans are harvested and then the bags holding them are ready to be transported.
15
But the most important step in processing the cocoa bean is cleaning it.
16
Once the beans are unloaded from the railroad cars, the packages are opened and then weighed by machines.
17
Then the pots are split and the seeds or beans are covered with a sweet white pulp or mucilage.
18
On arrival at the factory, the cocoa beans are sorted and put in a hopper to be cleaned more rigorously.
19
The wet beans are then transported to a facility so they can be fermented and dried.
20
They are fermented for four to seven days and must be mixed every two days.
21
They are dried for five to fourteen days, depending on the climate conditions.
22
The fermented beans are dried by spreading them out over a large surface and constantly raking them.
23
Then the beans are ready to be roasted.
24
Now, roasting takes place at a high temperature and then the beans are boiled in a heated chamber.
25
During the roasting process, the beans will be expanded and cracked.
26
But prior to this, the beans are trodden and shuffled about using bare human feet.
27
During this process, red clay mixed with water is sprinkled over the beans to obtain a finer colour,
28
polish and protection against moulds during shipment to factories in the United States, the Netherlands, the United Kingdom and other countries.
29
Now, back to what I was saying.
30
After the beans are cracked, they need to be cooled.
31
Then the roasted beans are sealed in pockets.
32
Before you hear the rest of the talk, you have some time to look at questions 17 to 20.
33
Now listen and answer questions 17 to 20.
34
Well, that is not a simple process, is it?
35
But someone told me that different roasting levels of coffee can lead to different kinds of flavours.
36
Yes, roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products.
37
The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste.
38
Unroasted beans contain similar, if not higher levels of acids, protein, sugars and caffeine as those that have been roasted.
39
but lack the taste of roasted coffee beans due to the maillard and other chemical reactions that occur during roasting.
40
The vast majority of coffee is roasted commercially on a large scale,
41
but small -scale commercial roasting has grown significantly with the trend toward single -origin coffees served at specialty shops.
42
Some coffee drinkers even roast coffee at home as a hobby
43
in order to both experiment with the flavour profile of the beans and ensure the freshest possible roast.
44
So here I'm going to introduce some of these roasted coffee beans and their special flavours.
45
Now, the first crack is lighter bodied
46
and has a higher acidity level with no obvious roast flavour and is popular for its special mild taste.
47
This level of roast is ideal for tasting the full original character of the coffee.
48
The green beans are raw, unroasted coffee beans.
49
They are strictly hard beans with a smoky flavour and are slightly acidic.
50
We've also got French roast, and the flavour
51
that comes across in French roast coffee usually has more to
52
do with the roasting process than the actual quality of the beans.
53
By the time the beans are dark enough to qualify as French, most of their original flavour has dissipated.
54
In its place come the flavours of caramelising sugar, bittersweet coffee and often a bit of chocolate.
55
And finally, espresso smoky, that is,
56
coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans.
57
Espresso is generally thicker than coffee brewed through other methods, has a higher concentration of suspended and dissolved solids and has crema on top.
58
As a result of the pressurised brewing process, the flavours and chemicals in a typical cup of espresso are very concentrated.
59
Espresso is also the base for other drinks, such as café latte, cappuccino,
60
café macchato, café mocha, flat white or café americano.
61
That is the end of section two.
62
You now have half a minute to check your answers.
63
Now turn to section 3
64
Thank you.

Скачать приложение

Всё для свободной речи

ИИ-оценка произношенияОценка каждой фразы
Практика IPAОсвойте каждый звук
СловарьСоберите свой словарный запас
Игра со словамиУчитесь играя
Сканировать QR
Сканировать QR
Download on theApp StoreGet it onGoogle Play

Тот же канал

IELTS Actual listening Professor Smith's article part 3(14.06.2025)B2
1

IELTS Actual listening Professor Smith's article part 3(14.06.2025)

IELTS PrepUniversity Students
Lifeguard Application Part 1 Actual IELTS listeningB1
2

Lifeguard Application Part 1 Actual IELTS listening

IELTS PrepUniversity Students
The Frankston Connect Club part 2 IELTS Actual listening (Audio +Transcript)B2
2

The Frankston Connect Club part 2 IELTS Actual listening (Audio +Transcript)

IELTS PrepUniversity Students
Public Monument Assignment section 4 Actual IELTS listeningC1
4

Public Monument Assignment section 4 Actual IELTS listening

IELTS PrepUniversity Students
(Level- Medium) IELTS Actual listening Economics and TrustC1
1

(Level- Medium) IELTS Actual listening Economics and Trust

IELTS PrepUniversity Students
American Salt Marshes part 4 IELTS Actual listeningC1
1

American Salt Marshes part 4 IELTS Actual listening

IELTS PrepUniversity Students
Joining the Social Club Form Part_1 Actual listeningC1
3

Joining the Social Club Form Part_1 Actual listening

IELTS PrepDaily ConversationUniversity Students
Which TWO points did students most frequently make about their musical background before PART 3B2
2

Which TWO points did students most frequently make about their musical background before PART 3

IELTS PrepUniversity Students
Different Types of Supermarket Layout part-4 Real listening 8.6.24 bd uz and other regional questionB2
3

Different Types of Supermarket Layout part-4 Real listening 8.6.24 bd uz and other regional question

IELTS PrepTOEFL PrepUniversity Students
IELTS Actual listening part 2 montana resortB2
2

IELTS Actual listening part 2 montana resort

IELTS PrepTravel EnglishUniversity Students
Holiday Job section 1 Actual IELTS listeningB1
6

Holiday Job section 1 Actual IELTS listening

IELTS PrepBusiness EnglishInterview English
Forest Lake Campsite section 2 IELTS Actual listeningB1
3

Forest Lake Campsite section 2 IELTS Actual listening

IELTS PrepTeensHigh School Students
(Level-EASY)Library application form part 1 IELTS Actual listeningA2
9

(Level-EASY)Library application form part 1 IELTS Actual listening

IELTS PrepTeensDaily Conversation
Saffron part 4 Actual IELTS listeningB2
5

Saffron part 4 Actual IELTS listening

IELTS PrepUniversity StudentsWorking Adults
IELTS listening part 3 Product development presentation: mosquito netB2
6

IELTS listening part 3 Product development presentation: mosquito net

IELTS PrepTOEFL PrepBusiness English
(Level-Medium) Actual IELTS listening Part-1 Theatre booking Audio + Answer AnalysesB1
3

(Level-Medium) Actual IELTS listening Part-1 Theatre booking Audio + Answer Analyses

IELTS PrepTravel EnglishUniversity Students
Environmental Science modules part 3 Actual IELTS listeningB2
3

Environmental Science modules part 3 Actual IELTS listening

IELTS PrepUniversity Students
Peer Assessment PART 3 Actual IELTS listening testB2
3

Peer Assessment PART 3 Actual IELTS listening test

IELTS PrepUniversity Students
Farmer's market in New Zealand part 2 Actual listeningB1
3

Farmer's market in New Zealand part 2 Actual listening

Travel EnglishDaily ConversationUniversity Students
Bestley Castle and Grounds part 2 IELTS Actual listeningB2
3

Bestley Castle and Grounds part 2 IELTS Actual listening

IELTS PrepTravel EnglishHigh School Students
FOR YOU

Рекомендуемое видео

Cookery classes ielts listening | HD Audio | 720pB2
1
284 предложений

Cookery classes ielts listening | HD Audio | 720p

IELTS PrepUniversity Students
Cambridge IELTS 21 TEST 1 PART 4 #voduyquynh #ilets21 #ielts21test1part4C1
3
68 предложений

Cambridge IELTS 21 TEST 1 PART 4 #voduyquynh #ilets21 #ielts21test1part4

IELTS PrepUniversity Students
IELTS real exam listening | Part 4 The Mangrove Regeneration ProjectB2
2
46 предложений

IELTS real exam listening | Part 4 The Mangrove Regeneration Project

IELTS PrepUniversity Students
IELTS Speaking Part 1: Food, Shopping and the WeatherB1
592
36 предложений

IELTS Speaking Part 1: Food, Shopping and the Weather

American AccentBritish AccentIELTS PrepDaily ConversationUniversity Students
Pacific tapa cloth: IELTS LISTENING Vol 3 Test 4 Section 3(IELTS Listening Recent Actual Test)B2
2
64 предложений

Pacific tapa cloth: IELTS LISTENING Vol 3 Test 4 Section 3(IELTS Listening Recent Actual Test)

IELTS PrepUniversity Students
From Farm To Table: The Journey of ChocolateB1
42 предложений

From Farm To Table: The Journey of Chocolate

Daily ConversationHigh School StudentsUniversity Students
Cambridge IELTS 10. Test 2. Listening Section 3B2
3
74 предложений

Cambridge IELTS 10. Test 2. Listening Section 3

IELTS PrepUniversity Students
IELTS Listening Practice Section-2(Visiting the Sheepmarket area) with answersB2
1
52 предложений

IELTS Listening Practice Section-2(Visiting the Sheepmarket area) with answers

IELTS PrepUniversity Students
IELTS Listening Part 3: A Research Project on Food WasteB2
25
35 предложений

IELTS Listening Part 3: A Research Project on Food Waste

American AccentBritish AccentIELTS PrepUniversity Students
Cambridge 16 Test 2 Section 2 ListeningB2
1
66 предложений

Cambridge 16 Test 2 Section 2 Listening

IELTS PrepUniversity Students
IELTS Speaking Part 1 Mock Test | Band 8 Sample Answers (Daily Life & Habits)B2
291
21 предложений

IELTS Speaking Part 1 Mock Test | Band 8 Sample Answers (Daily Life & Habits)

IELTS PrepUniversity Students

Лексика и советы по произношению к этому уроку

Этот урок разговорной практики построен на видео «(Level-HARD)Harvesting and Processing Cocoa Beans part 2 Actual IELTS listening». Чаще всего повторяются слова: bean, coffee, flavour, roasting, cocoa. В этом видео 64 предложений и 880 слов для шедоуинга. Речь длится 8:08. Говорящий говорит медленно, около 108 слов в минуту, поэтому есть время повторить каждый звук. Только 72% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

15 слов из видео, которые стоит выучить, с произношением и значением:

СловоПроизношениеЗначение
bean существительное/ˈbi(ː)n/боб, фасо́ль
roast глагол/ɹoʊst/жа́рить, зажа́рить
cocoa существительное/ˈkəʊ.kəʊ/кака́о
pulp существительное/pʊlp/пу́льпа
seed существительное/siːd/се́мя, семена́
crack существительное/kɹæk/тре́щина
brew глагол/bɹuː/зава́ривать, завари́ть
thick прилагательное/θɪk/то́лстый
pot существительное/pɑt/горшо́к, ба́нка
harvest существительное/ˈhɑɹ.vəst/жа́тва, страда́
boil глагол/bɔɪ(ə)l/кипяти́ть, вскипяти́ть
vast прилагательное/væst/обши́рный, огро́мный
pocket существительное/ˈpɑ.kɪt/карма́н, карма́шек
chamber существительное/ˈt͡ʃeɪ̯mbɚ/ко́мната
occur глагол/əˈkɜː/происходи́ть, произойти́

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

КонструкцияВ видео
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делаетis often raised · are removed · are then piled
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчасhave been roasted · has grown · has dissipated

Произношение, на которое стоит обратить внимание

Говорящий использует 3 сокращённых и редуцированных форм, например I'm, we've, you'll. Произносите их коротко, так, как слышите.

  • Звуки «sh» и «zh»: polish /ˈpɑ.lɪʃ/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, specialty /ˈspɛʃ.əl.ti/, shipment /ˈʃɪpmənt/, shuffle /ˈʃʌfəl/
  • Длинные слова — следите за ударением: experiment /ɪkˈspɛɹ.ə.mənt/, concentration /ˌkɑn.sənˈtɹeɪ.ʃən/, characteristic /ˌkæɹ(ə)ktəˈɹɪstɪk/, acidity /əˈsɪd.ɪ.ti/, cappuccino /ˌkæpəˈt͡ʃinoʊ/

Звуки, трудные для русскоязычных:

  • /w/ — губы округлены, это не /v/: qualify /ˈkwɑ.lɪ.faɪ/, sweat /swɛt/, weigh /weɪ/, bittersweet /ˈbɪtɚˌswit/, liquefy /ˈlɪ.kwɪ.faɪ/
  • /h/ — лёгкий выдох, а не русское «х»: harvest /ˈhɑɹ.vəst/, hobby /ˈhɑ.bi/, grasshopper /ˈɡɹæsˌhɑpəɹ/
  • Звонкие согласные в конце слова — не оглушайте их: seed /siːd/, package /ˈpæk.ɪd͡ʒ/, acid /ˈæsɪd/, expand /ɪkˈspænd/, railroad /ˈɹeɪlɹoʊd/

Как заниматься с этим видео

  1. Прослушайте всё видео один раз молча и выпишите незнакомые слова.
  2. Повторяйте предложение за предложением на обычной скорости, пока ваш ритм не совпадёт с ритмом говорящего.
  3. Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как bean, roast, cocoa.

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

Техника шедоуинга: читать полное пошаговое руководство →